New York City Bakery Brooklyn Granary and Mill Opens in Gowanus | Eater NY
"Opened in Gowanus by Patrick Shaw-Kitchtruly, the former head baker of Blue Hill at Stone Barns, this small-scale granary and mill spotlights Mid‑Atlantic and Northeast grain varietals by milling them to order on two New American Stone Mills granite stones to protect freshness, aroma, and flavor. It sources from local farms such as Hudson Valley Hops and Grains, Seneca Grain and Bean, and Gianforte Farm and champions regenerative farming practices—highlighting the role of cover crops and legumes in restoring soil and improving grain quality. The operation sees itself as a facilitator between farmers, bakers, and consumers, supplying retail flour bags, wholesale to notable New York restaurants and bakeries, and education about what each flour is best for. The ground‑floor seasonal bakery turns those fresh-milled flours into a rotating, clearly labeled loaf program (examples include a whole wheat loaf, a 100% einkorn loaf with cake‑like texture, and a rye amazake loaf), plus vegetable focaccia, Danish‑style morning buns, custard buns, sunflower butter–oat cookies, ginger‑buckwheat cakes, asparagus tarts, kouign‑amanns and baguettes on scheduled days, and coffee and tea from curated partners; production is planned to minimize waste. Prices reflect the higher costs of local, small‑batch grain (for example, a 2.2‑lb bag of red winter wheat is $8), and the overall mission is to let people taste and learn what truly fresh‑milled grain can offer." - Nadia Chaudhury
